Wine Marinated Cracked Crab
Recipe from Devlin Wine Cellars, first shared on Web Winery in 2001. No longer trading
Original page: Wayback Machine copy
Cracked Dungeness crab marinated in Chardonnay, lemon juice, olive oil and mustard, served cold with little pots of marinade for dipping.
- CourseAppetizer
- TimeAt least 1 hour in the refrigerator
Ingredients
Method
- If you can, have the crabs cleaned and cracked at the market. Re-crack any hard spots so they are easy to eat.
- Mix everything except the egg and the crab in a bowl. Add the egg and beat with a fork until well blended.
- Add the crab and marinate, covered, in the refrigerator for at least an hour (the longer the better), turning it several times.
- Serve the crab with small containers of the marinade and small forks or picks.
a small hot terry towel rolled with a sprig of fresh mint to wipe the fingers.
Pair with
Chardonnay. Devlin's went into the marinade.
Notes
- The marinade uses a raw egg.
More from Devlin
- Salad
Club Salad
Recipe from Devlin Wine Cellars, first shared on Web Winery in 2001.
- Dessert
Poached Pears
Recipe from Devlin Wine Cellars, first shared on Web Winery in 2001.
More appetizers
- Appetizer
Ceviche with Bay Scallops
Recipe from Bargetto Winery, first shared on Web Winery in 2003.
- Appetizer
Chiles en Frio Rellenos de Camaron
Recipe from Harmony Cellars, first shared on Web Winery in 1999. From a published cookbook; the page names the book.
- Appetizer
Goat Cheese and Green Onion Flans
Recipe from Bargetto Winery, first shared on Web Winery in 2001. The full recipe is on bargetto.com.